Grilled whole fish with Italian bread salad is the perfect summer recipe. Juicy flesh is hidden under crispy skin and served on a bed of grilled vegetables & bread.
Slice the bread and grill it to your liking. Once done, let it cool down, tear into bite size pieces and place in a bowl.
Cut the onion into rings, peel garlic and cut in halves (if you have large cloves). Cut the pepper, asparagus and slice tomatoes in halves. Throw all of these onto a baking sheet/pan/tray and drizzle with olive oil. Season with salt & pepper. Place it on your grill and cook to your liking. Tomatoes will be the first ones ready. If you don’t like them mushy – add them to your baking sheet later.
Grilling the veggies will take about 5 minutes. Once done, take it off of the grill and stir in the bread pieces. Drizzle some extra olive oil over, if you like.
The Fish:
Open the cavity a bit more using a knife. This way you can season the fish better. Peel the garlic cloves and crush them using a garlic press. Now mix garlic with olive oil.
Season the skin and cavity with salt and pepper. Rub the whole fish inside and out with olive oil & garlic mixture. Insert a few slices of lemon inside the cavity.
Grill for 4-5 minutes per side or until cooked through. The flesh should be juicy and the skin crispy.
Serve on a bed of Italian bread salad.
Enjoy!
Course: Dinner, Lunch
Cuisine: Mediterranean
Nutrition Facts
Grilled Whole Fish with Italian Bread Salad
Amount per Serving
Calories
864
% Daily Value*
Fat
45
g
69
%
Saturated Fat
7
g
44
%
Cholesterol
276
mg
92
%
Sodium
564
mg
25
%
Potassium
1553
mg
44
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
70
g
140
%
Vitamin A
1560
IU
31
%
Vitamin C
110.4
mg
134
%
Calcium
161
mg
16
%
Iron
7.2
mg
40
%
* Percent Daily Values are based on a 2000 calorie diet.
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